Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
22 recipes
Mediterranean Lemon Chicken
Golden chicken with zucchini, cherry tomatoes and olives, finished with lemon and oregano. One tray, real ingredients, dinner in 30 minutes.
Seared Salmon with Zucchini & Lemon Rice
Crisp-skinned salmon, quick sautéed zucchini ribbons and lemony rice. Everything you need on one plate in 20 minutes.
Italian Chicken & Cannellini Bean Soup
A brothy, comforting soup with shredded chicken, cannellini beans, carrot, celery, kale and rosemary. Freezes beautifully.
Lemon Chicken & Zucchini Fusilli
Golden chicken, ribbons of zucchini, lemon, garlic and parsley tossed through fusilli. No cream, no cheese, plenty of flavor.
Mediterranean Chicken Rice Bowl
Oregano-lemon chicken over brown rice with cucumber, tomatoes, red onion, olives and chickpeas. Gluten-free, dairy-free and travels well.
Lemon Herb Cod with Potatoes & Green Beans
One tray: flaky cod with thyme and lemon, crisp baby potatoes and green beans. Simple, light and naturally gluten- and dairy-free.
Greek Chicken Souvlaki Plate
Lemon-oregano chicken skewers with lemon rice and a tomato-cucumber salad. All the souvlaki flavor, no yogurt or pita needed.
Baked Salmon, Quinoa & Broccoli Box
A clean meal-prep box: lemon-pepper salmon, fluffy quinoa, steamed broccoli and cherry tomatoes. Reheats well or eats cold.
Turkey Meatballs in Tomato Sauce with Zucchini Noodles
Light, herby turkey meatballs (no breadcrumbs, no cheese) simmered in basil-tomato sauce over zucchini ribbons.
Spinach & Red Pepper Egg Muffins
Bake once, eat all week: protein-packed egg muffins with spinach, red pepper and herbs. No cheese, no flour. Perfect first meal on the go.
Tuna Niçoise Bowl
Tuna, soft-boiled eggs, green beans, baby potatoes, tomatoes and olives with a mustard-lemon vinaigrette. A complete lunch in one bowl.
Roasted Vegetable & Quinoa Bowl with Lemon Tahini
Sweet potato, red pepper and zucchini roasted until caramelized, over quinoa and chickpeas with a lemon-tahini drizzle. Vegan and filling.
Turkey & Zucchini Burgers with Herb Yogurt
Juicy turkey patties packed with grated zucchini, served on greens with a lemon-herb yogurt sauce.
Greek Lamb Meatballs with Tzatziki
Herby lamb meatballs with cooling tzatziki, a crunchy cucumber-tomato salad and warm pita.
Smoked Paprika Pork Tenderloin with Peppers
Spanish-style pork tenderloin with roasted red peppers, green beans and baby potatoes.
Chickpea & Spinach Lemon Rice
Cumin-spiced chickpeas and spinach folded through lemony rice with toasted almonds. Travels beautifully.
Beef Burrito Bowl
Lean beef with cumin and lime over brown rice, black beans, corn, pico de gallo and avocado.
Italian Herb Chicken & Vegetables
Rosemary and garlic chicken roasted on one tray with zucchini, cherry tomatoes and red onion. Simple, generous and perfect for leftovers.
Mexican Chicken Bowl
Spiced chicken with black beans, corn, avocado and pico de gallo over rice. Fiber-rich and endlessly customizable.
Teriyaki Salmon Rice Bowl
Japanese-inspired salmon glazed with a light teriyaki over rice with edamame, cucumber and avocado.
Hummus & Roasted Vegetable Plate
Creamy hummus surrounded by roasted peppers, zucchini, chickpeas, cucumber and warm pita. A generous vegetarian plate.
Shakshuka First Meal
Eggs poached in spiced tomato and pepper sauce. A warm, protein-rich way to open your eating window.
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